Relation of quality and sensory perception with changes in free amino acids of thawed seabream (Sparus aurata). [electronic resource]

By: Contributor(s): Producer: 20200713Description: 126-134 p. digitalISSN:
  • 1873-7145
Subject(s): Online resources: In: Food research international (Ottawa, Ont.) vol. 119
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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